Buttermilk Buckwheat Pancakes
Buttermilk Buckwheat Pancakes with a hint of cinnamon are always a good idea.
Lately, I”ve been in such a pancake mood. I”ve made these a few times and can”t seem to get enough. I”ll even make a large batch, keep them in a plastic bag in the refrigerator, and pop them in the toaster for a quick breakfast. For on-the-go, I”ll add a healthy smear of almond butter instead of syrup, as you can see on my instagram.
Let”s talk about buckwheat for a second. Buckwheat isn”t actually a wheat, but instead a fruit seed that offers up a healthy does of whole grains. It has a delicate and nutty flavor and is naturally gluten-free. The groats are often eaten for breakfast like best online casino a porridge, and soba noodles are becoming increasingly popular. Give my Soba Noodle Salad with Miso Dressing a try.
For this recipe, I mixed the buckwheat flour with all-purpose flour to make them lighter and fluffier. You could try using whole wheat flour or a gluten-free flour, but I have not tested the recipe with any of those flours. If you use 100 percent buckwheat, the pancakes will be much thinner and more crepe-like.
I added a touch of cinnamon into the pancake batter, which I think compliments the buckwheat really well. I think orange zest would also be really nice, but haven”t tried that yet.
A quick note—store buckwheat flour in an air-tight container in the refrigerator.
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- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 2 tablespoons dark brown sugar
- 2 teaspoons baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 2 tablespoons butter, melted and slightly cooled
- Butter or cooking spray, for greasing the pan
- Fresh berries and pure maple syrup, for serving
- Preheat the oven to 200 degrees F and line a baking sheet with parchment paper.
- In a large bowl, combine the flours, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine the buttermilk, eggs, and melted and slightly cooled butter. Gently stir the buttermilk mixture into the flour mixture and mix until just combined.
- Heat a large griddle or skillet over medium heat. Place one teaspoon of butter or coat with cooking spray. Using a ladle, add about ¼ cup of batter to the pan, and continue to form the pancakes until the pan is full, adjusting heat to low if the pan gets too hot. When bubbles form on the top of each pancake, carefully flip over. Cook for another 2-3 minutes and place on the prepared baking sheet to keep warm in the oven. Continue until all the batter is used, greasing the pan in between batches.
- Serve with fresh berries and a drizzle of pure maple syrup.
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